Tag: pumpkin pie

The Only Pumpkin Pie Recipe You Need for Thanksgiving
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There’s nothing quite like a classic pumpkin pie made completely from scratch. Forget the store-bought stuff—this homemade version has a creamy, spiced filling, a buttery crust, and that nostalgic Thanksgiving flavor we wait all year for. If you’ve ever felt nervous about making pumpkin pie from scratch, don’t worry…I’m walking you through every step so your pie bakes up smooth, creamy, and perfect every time.

Whether you’re hosting Thanksgiving or just craving a cozy fall dessert, this is the only pumpkin pie recipe you’ll need.

Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie?

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie.

Thanksgiving For Me Growing Up

Thanksgiving was always one of my favorite holidays growing up. We’d pack into my grandpa’s house in Le Grande, Oregon—cousins, aunts, uncles, everyone—filling every corner with folding tables and chairs. There were always more people than the house could technically hold, and more than once we kids ended up on the floor with our plates.

If we stayed home in Vancouver, Washington, the house still filled with family, plus a few people from church who didn’t have anywhere to go. Dad always made sure no one spent Thanksgiving alone. The cousins played nonstop, the adults snacked and chatted, and we’d finally sit down for “dinner” in the middle of the afternoon. After cleanup (always paper plates because… sanity), the ladies and kids did Christmas crafts, the men watched football, and then—pie time!

Honestly though, my favorite part was the next day: lazing around with movies, leftovers, and turkey sandwiches on rolls. I loved those even more than the big meal.

Thanksgiving at Our House Now

As an adult, Thanksgiving looks a little different. Where we live now, most people have deep roots and big family gatherings of their own, so it can feel a bit lonely when you’re not traveling. It’s not the bustling holiday I grew up with, but it’s taught me something important—be like Dad and always look around to see who might need a place at the table.

Our traditions have changed, but we still have pie… and honestly, pie makes everything okay.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. Both recipes make a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!

Here is your grocery list for the filling:
- Pumpkin Purée: The base of the filling—provides body, moisture, and classic pumpkin flavor.
- Heavy Cream: Adds richness and creates a silky, custard-like texture.
- Half and Half: Balances the heavy cream so the filling stays creamy without being overly dense.
- Salt: Enhances flavor and brings out the spices and pumpkin.
- Sugar: Sweetens the pie and helps the filling set smoothly.
- Brown Sugar: Adds deeper caramel flavor and extra moisture, enriching the pie’s taste.
- Eggs: Bind the filling and help it firm up into a smooth custard as it bakes.
- Cinnamon: The primary warming spice that defines classic pumpkin pie flavor.
- Nutmeg: Adds warmth and a slightly sweet, nutty note that pairs perfectly with pumpkin.
- Cloves: Provides bold, aromatic depth—just a little gives that signature fall flavor.
- Ginger: Adds brightness and a gentle spicy kick that balances the sweetness.
How to Bake Pumpkin Pie

Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:
1. Prep: Preheat the oven to 400℉.
2. Make the Pie Crust: Make the pie crust according to the recipe card on our all butter pie crust recipe. Split the dough in half and roll half of the dough out into a circle and place it in the pie pan.
3. Chill the Pie Crust: Poke the bottom of the crust all over and place in the fridge for 30 minutes.
4. Blind Bake the Pie Crust: Add pie weights to the crust, place a piece of foil loosely over the top of the crust and bake for 15 minutes. Remove the foil and then bake for another 6-8 minutes.
  
  PRO TIP: Blind baking the crust helps avoid a soggy crust once the filling goes in.
5. Make the Pie Filling: In a large pot, mix the pumpkin, salt, sugars and spices and heat to medium and bring to a simmer. Let the filling cook for 5 minutes, stirring constantly. Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer. Whisk the egg and yolk in a separate small bowl and slowly add a tablespoon of the pumpkin mixture at time to the eggs to temper them.
6. Bake: Bake at a high heat for 25 minutes and then lower the heat to 350℉ and bake for another 10 minutes. If the crust starts to get dark, cover the crust with foil.
  
  PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.
7. Cool: Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.
8. Topping: Top it with some fresh whipped cream or powdered sugar on top.
How to Top Pumpkin Pie

Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.

I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of the pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.

Pumpkin Pie FAQs

Why does pumpkin pie crack?

The biggest culprit of cracked pumpkin pie is over-baking. Doing that quick high heat bake and then baking at a lower temperature for the rest of the time will help you have a smooth pumpkin pie. Letting it sit for at least 2 hours will also allow it to finish setting up.

Is pumpkin pie better with fresh or canned pumpkin?

Nine times out of ten, when asked this question about any ingredient, I would say fresh. For pumpkin pie, I say absolutely canned pumpkin is the way you want to go. It sets up better, has a better texture, and tastes better.

Can I use store-bought crust?

Yes, of course! I’ll always say to make a homemade crust, but I get it! Sometimes there just isn’t time for that!

How do I know when pumpkin pie is done?

Look for that puffed up middle and little movement in the middle. Then pull it from the oven and let it cool to finish setting up.

Is Pumpkin Pie Filling Gluten Free?

Pumpkin pie filling contains no wheat or other sources of gluten so if you follow this recipe, the pie filling is gluten free. The crust is NOT gluten free.

Make-Ahead, Storage & Freezing Instructions

Make-Ahead: Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.

Storing: Pumpkin pie should be kept in the refrigerator. Wrap loosely with plastic wrap or aluminum foil. Leftovers will keep in the fridge for 3-4 days.

Freezing: Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag. It will keep in the freezer for up to 1 month. To serve, remove from the freezer and let thaw in the refrigerator for 10-12 hours before you serve it.

It’s just not Thanksgiving without homemade pumpkin pie from scratch! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!

More PIE RECIPES You’ll Love:

Watch How This Recipe is Made…
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Preheat the oven to 400 degrees F.

Prepare your pie crust, form the crust in the 9″ pie plate, prick the bottom of the crust with a fork and place in the fridge for 30 minutes.

1 Pie Crust

Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes. Then remove the pie crust from the oven.

Meanwhile, in a large pot, mix the pumpkin, salt, sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly.

2 Cups Pumpkin Puree, ½ teaspoon Salt, ¼ Cup White Sugar, ½ Cup Brown Sugar, 2 teaspoons Cinnamon, ¼ teaspoon Ground Nutmeg, ¼ teaspoon Ground Cloves, ¾ teaspoon Ground Ginger

Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.

1 Cup Heavy Cream, ½ Cup Half and Half

In a bowl, beat the eggs and egg yolk until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.

2 Eggs, 1 Egg Yolk

Bake at 400℉ for 25 minutes then immediately turn the heat down to 350℉ degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.

Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.

Serve with fresh whipped cream or powdered sugar.

This pie crust recipe makes enough for two pie crusts, so you’ll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.
Keep pie in the refrigerator

Serving: 1slice, Calories: 341kcal, Carbohydrates: 37g, Protein: 5g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.004g, Cholesterol: 104mg, Sodium: 273mg, Potassium: 237mg, Fiber: 3g, Sugar: 23g, Vitamin A: 10117IU, Vitamin C: 3mg, Calcium: 82mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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November 21, 2025
You WIll Fall For These Autumn Cocktails
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The change of seasons has started – so why not add some autumn cocktails?

The leaves are changing, the air is bit more brisk and sweaters and jackets are being pulled out of the closet. Summer is over and autumn is here, and with it is a desire for full, refreshing drinks that have a richer, deeper flavor. You will for for these autumn cocktails which will help brighten the evenings.

RELATED: Beer Sales Flatten Thanks To Marijuana

Pumpkin Pie Martini

Canadians and Americans spend over half a billion dollars on pumpkin spice products annually, and Starbucks alone sells than 20 million Pumpkin Spice Lattes each year. So why not up the game and make it into a cocktail?

Ingredients
- 3/4 tsp pumpkin pie spice
- Lemon wedge
- 4 oz vodka
- 3 Tbsp half and half
- 3 Tbsp pumpkin puree
- 2 Tbsp maple syrup
- Whipped topping, for garnish
- Cinnamon sticks, for garnish
Create
1. Combine sugar and pumpkin pie spice in a shallow dish
2. Using a lemon wedge, wet rim of martini glasses, then dip glasses in pumpkin spice sugar to coat rim
3. Fill cocktail shaker with ice and add vodka, half and half, pumpkin puree, and maple syrup
4. Shake vigorously until well chilled
5. Strain into glasses
6. Top with whipped cream and a sprinkle of the remaining pumpkin spice sugar
Black Russian Cocktails

The Black Russian cocktail was invented in 1949 by Belgian bartender Gustave Tops at the Hotel Metropole in Brussels. He created the drink to honor Perle Mesta, the United States Ambassador to Luxembourg at the time. Mesta was a socialite known for her lavish parties and was a regular at the hotel bar. It the perfect starter drink or late night cocktail.
- Ice
- 2 oz vodka
- 1 oz Kahlúa or coffee liqueur
- Orange slice or Maraschino cherry for garnish
Create
1. Fill a large measuring glass with ice
2. Add vodka and Kahlúa and stir with a bar spoon or another long-handled spoon until mixture is chilled, about 30 seconds
3. Strain into an ice-filled rocks glass
4. Garnish with an orange slice or cherry
Autumn Old Fashioned

The Old Fashioned is an OG drink since it was first created in the 1800s. First known as the Whiskey Cocktail, it followed the basic formula for cocktails which included a spirit, sugar, water and bitters. As it was quick and simple to make with just some standard readily-available ingredients, it was originally enjoyed first thing in the morning as a hangover cure. Over the years, bartenders have tweaked the drink again and again….so why not add an autumn twist to yours?
1/2 oz apple cider

1 tsp dark brown sugar

2 dashes Angostura bitters

1 1/2 oz Bourbon

1 thin apple slice for garnish

1 cinnamon stick for garnish

Create

In a mixing glass, combine the cider, brown sugar, and bitters

Stir until sugar has dissolved

Fill the mixing glass with ice and add the bourbon.

Stir until chilled, about 15 seconds.

Strain into a rocks glass over fresh ice

Garnish with the apple slice and cinnamon stick
RELATED: Rainy Weather Cocktails

Pear-Ginger Shrub

Shrubs are the hot new things a great option. These mocktails have all the flavor without the alcohol. They are an old way of preserving fruit in vinegar that has found new life in the cocktail world. The result is a sweet-tart syrup that can be added to cocktails, or served on its own with a splash of club soda or seltzer.

Ingredients
- 2 pounds ripe pears (about 4 medium)
- 1 1/2 cups (300g) sugar
- 1-inch piece fresh ginger with skin, grated
- 1 1/2 cups apple cider vinegar, raw or pasteurized
- 3 to 4 ounces club soda, chilled, to serve
Create

Chop pears, with skin, into 1/2-inch dice

Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them, and lightly crushing them.

Add the ginger and cover the pear and ginger mixture with a tea towel

Let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period

After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1 1/2 cups of liquid

Pour in the apple cider vinegar and stir to combine

Seal the jar and refrigerate for 10 days, after which it is ready to use (The shrub will keep for up to 6 months refrigerated)

Combine 1 ounce of the Pear-Ginger Shrub with 3-4 ounces of chilled club soda. Stir gently to combine.

Hope you fall for these autumn cocktails.
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Anthony Washington

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October 11, 2024
Soft and Chewy Pumpkin Pie Cookies [+Video] – Oh Sweet Basil
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Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!

Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐

Ingredients and Materials Needed

For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:

Cookie Base
- Butter: Use unsalted butter and you want it softened but not warm
- Brown Sugar: Adds sweetness and richness of flavor
- White Sugar: Adds sweetness
- Egg: Gives the cookie base structure
- Vanilla: Adds flavor
- Flour: Just regular all-purpose flour is all you need
- Cornstarch: Adds chewiness and tenderness to the cookie
- Baking Powder: Adds rise, fluffiness to the cookie base
- Baking Soda: Works with the baking powder to leaven the cookie base
- Salt: Enhances all the other flavors
- Cinnamon Sugar: Adds flavor to the crumbled pie crust
- Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
- Maple Syrup: Adds natural sweetness and flavor
- Sugar: Adds more sweetness
- Cornstarch: Helps the filling thicken as it bakes
- Vanilla Extract: Adds flavor
- Unsalted Butter: Adds flavor and richness
- Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
- Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.
The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!

How to Make Pumpkin Pie Cookies

We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:

For the Cookie Base
1. Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
2. Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
3. Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
4. Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
5. Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
6. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
7. Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
8. Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
  
  NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
9. Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
10. Cool: Allow the cookies to cool completely and top with whipped cream if desired.
For the Pumpkin Filling
1. Whisk: Add all the ingredients for the filling and whisk everything together to combine.
What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?

Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.

Using Extra Pie Crust

Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!

Why You’ll Love This Recipe

I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.

Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.

Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.

Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!

Expert Tips

Be sure to chill the dough before baking it. This will keep the dough thick and chewy.

Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.

Use parchment paper or silpats to keep the cookies from sticking to the pan.

Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.

Storage Tips

Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.

They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.

To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!

I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!

Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!

More Pumpkin Dessert Recipes:
Servings: 9 -12 cookies

Prep Time: 35 minutes

Cook Time: 35 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 10 minutes

Description

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

Cook ModePrevent your screen from going dark

For the Cookie Base

Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.

1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar

Scrape the sides of the bowl down and mix in the vanilla and egg.

1 Large Egg, 1 teaspoon Vanilla

In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.

1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.

Pie Crust, 1/4 Cup Cinnamon Sugar

Place the cookie dough balls into the refrigerator for 30 minutes.

While the dough chills, make the pumpkin pie filling. See section below.

Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.

Preheat oven to 350 degrees F.

Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.

Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.

Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.

Whipped Cream

For the Pumpkin Filling

Add all the ingredients together in a medium bowl and whisk to combine.

2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice

Serving: 1cookieCalories: 362kcalCarbohydrates: 58gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 304mgPotassium: 158mgFiber: 1gSugar: 37gVitamin A: 3244IUVitamin C: 1mgCalcium: 55mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 15, 2024
Does Turkey REALLY Make You Sleepy

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Thanksgiving is known for the big meal! Turkey, ham, beef – all on the menu. Also included is stuffing and/or dressing, pies, a form of green beans and more carbs. All delicious and everyone is expected to have two plates before dessert. Afterwards, everyone waddles away from the table as eyes become droopy. But does turkey really make you sleepy?

Over 46 million turkeys will be served up on Thursday. And, it turns out, pumpkin is not the favorite pie. Apple pie is the overwhelming favorite followed by chocolate and pecan pie making pumpkin pie rank in at #4. Pumpkin gets the attention based on tradition it seems.

RELATED: Don’t Cook, 5 Things To Bring For Thanksgiving

For generations, the turkey has been the villain of needing a nap after the feast, with some avoiding talking to difficult relatives, helping clear and wash, or just being a good guest. But it seems the bird got a bum rap. Morgan Pfiffner, a researcher with a masters degree in nutrition, shares the real story.

“Millions gather around the table to feast on mashed potatoes, gravy, stuffing, creamed corn, cranberry sauce and, of course, turkey. For some of us who overindulge, we are often left in a post-Thanksgiving food coma and have read that “something” in the turkey is the culprit of our drowsiness” shares Phiffner.

That something is a nutrient called tryptophan, but it’s not the only culprit. Tryptophan is one of the naturally occurring amino acids—the building blocks of proteins in our body. Turkey is a great source of this essential amino acid, but it is not the only source – many meats and other proteins have comparable amounts.

According to research, tryptophan is used by the human body to make serotonin, one of the “feel-good” hormones, which can calm and relax the body. However, we don’t consume nearly enough turkey during a holiday feast to have a major impact.

So what’s the real reason you get drowsy on Thanksgiving? It’s not so much what you eat, but how much you eat.

Thanksgiving dinner is usually a large meal, rich in carbs, fat, and protein. When this massive influx of calories reaches your intestines, a chemical called CCK (cholecystokinin) is released. CCK acts as a “fullness signal” that tells your brain that you’ve had enough to eat (keeping you from eating the third plate of food). But this CCK surge has another effect: it makes you feel sleepy, possibly as an evolved response so you’ll relax and let your body focus on digestion.

RELATED: People Who Use Weed Also Do More Of Another Fun Thing

Of course, in some households, there is wine or drinks at the table. All the CCK and alcohol can add to the need for a nap. Alcohol is considered a depressant and directly affects the central nervous system. Once alcohol enters the bloodstream, it circulates to the brain, where it proceeds to slow down the firing of neurons. When neuronal firings decrease at a normal rate, it can result in relaxation, fatigue, and sleepiness.

BTW…you can recreate Thanksgiving year round. In 1953, a Swanson employee accidentally ordered 260 tons extra of turkey. The frozen turkeys were taking up space in 10 refrigerated train cars when a salesman suggested preparing and packaging the turkey with sides in compartmentalized aluminum trays. Swanson sold 5,000 TV dinners in 1953. The following year, they sold 10 million. Today you can cook one and have Thanksgiving year round.

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Sarah Johns

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November 22, 2023
The Best Whiskey And Pie Pairings For Thanksgiving

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As everyone sets down for their feast of choice on Thanksgiving – the right drink only makes it all the better. For some it is water or tea, others a good wine, but to bring out some nuance, whiskey could be the perfect partner at the end of the meal. Like a tango, whiskey adds and uplifts the flavors of desserts.

Artful pairing of whiskey with savory foods is certainly possible, but it can be challenging, Higher-proof than beer and wine, whiskey can mask or overpower delicate flavors, and having more than one or two glasses of whiskey over the course of dinner might spell disaster, especially if this year’s conversation turns to politics.

But by the time dessert rolls around, most of us are simply too full to be rowdy, and we need something big and bold to cut through the buttery crust of our final indulgences. Here are the whiskey and pie pairings I’ll be reaching for this year:

Wild Turkey Rare Breed | Pumpkin Pie

Bourbon is a natural match with the spicy, rich flavor of pumpkin pie, and Wild Turkey Rare Breedhas the spice and high proof to stand up to the toasty flavor of a well-browned crust. Both also exemplify the best of New World culinary traditions, making this pairing satisfying from a gustatory and intellectual perspective.

Lock Stock & Barrel Rye | Pecan Pie

Lock Stock & Barrel is a big, spicy rye with an incredible punch of flavor – just the right companion for that heady concoction of sugar, fat, and carbohydrates that is pecan pie. All that spice cuts through the sweet heaviness of the pie, while dark herbal flavors in the whiskey accentuate the nutty flavor of the pecans.

Glenmorangie Nectar D’Or | Apple Pie

Photo by David Leggett via Flickr

RELATED: Here’s 5 Super-Expensive Liquors That Will Blow Your Holiday Budget

Apple pie might be quintessentially American, but it sure pairs well with this import. Glenmorangie Nectar D’Or spends 12 years maturing in casks that once held Sauternes, a French dessert wine made from botrytis-infected grapes. Honeyed and delicate, it’s the perfect balance of sweetness, spice, and an underlying freshness, just like apple pie.

Lagavulin 16 | Chocolate Pie

Ah, the dessert of champions. Lagavulin’s rich malty body, sweet flavor, and pungent peat smoke pair beautifully with the flavor of high-quality dark chocolate. Instead of clashing, Lagavulin 16’smarine smoke accentuates the earthy flavors of chocolate just like a few grains of sea salt, and dark chocolate’s slightly bitter note makes Lagavulin taste sweeter and more refined than ever before.

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Margarett Waterbury

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November 18, 2023
Classic Pumpkin Pie – Oh Sweet Basil
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Oh, pumpkin pie, oh pumpkin pie, thy flavor is so lovely… Who needs the Christmas tree song when we could be singing about pie? In fact, I’m pretty sure a song about pie would not only be awesome but certainly the most delicious song ever.

Our classic pumpkin pie totally made from scratch, from the best pie crust recipe ever to a pumpkin filling that is perfectly spiced and creamy, it is a must-make every Thanksgiving.

I know we have some haters out there (haters gonna hate, hate, hate. Thank you Taylor Swift.) I can’t even understand the hate, but it’s fine. It exists. I believe that every blog should share their favorite classic recipes and this one is one of my favorites. Well this, and Mom’s Lemon Meringue Pie.

Thanksgiving For Me Growing Up

Thanksgiving has always been one of my favorite holidays. As a kid we always celebrated with more people than even fit into a house. Seriously, I remember going to my grandpa’s house in Le Grande, Oregon and all of the cousins, aunts and uncles would pile into the house, set up tables and chairs in every nook and cranny and still some of us kids would end up parking it on the floor somewhere because there just wasn’t enough room for so many people.

If we didn’t travel then we would have as much family at our house in Vancouver, Washington as possible and then Dad would make sure that everyone at church had a place to go and often we would end up with a few extra families that had nowhere to go. It was awesome! The cousins ran around playing, everyone was snacking and finally we had a prayer and “dinner” which usually happened mid afternoon so it wasn’t dinner at all.

Then we would clean up (always paper products as dishes for that many people would have been insane), the ladies and kids would do fun Christmas crafts, the men would sleep or watch football and then pie for all!

And my favorite part? Well, the pie of course, but I actually loved the next day even more. We would be lazy and watch movies all day, snacking on leftovers and making turkey sandwiches on rolls. I love those sandwiches more than the actual dinner!

Thanksgiving at Our House Now

Most importantly it had been a time to be together, no matter who we were. Everyone always had a place to go, which I’ll be honest has been a little hard living where we live. Most people have lived here their whole lives and have so much family that they make their own plans and stick closely with their fam. If you aren’t from here and aren’t going anywhere it kind of feels lonely now. It’s not the holiday I grew up with, but it has taught me that I must be like Dad, always reach out and see if anyone else is alone instead of only focusing on my family. But, we do have pie, and pie makes everything ok.

Ingredients for Pumpkin Pie

You’ll want to start by making my favorite pie crust recipe or Mom’s failproof magic crust. It makes a double crust, so you’ll only need half the dough for this pumpkin pie. You can freeze the other half, or make two pumpkin pies! Or use the other half for a lemon meringue pie!

Here is your grocery list for the filling:
- Pumpkin Puree
- Heavy Cream
- Half and Half
- Salt
- Sugar
- Brown Sugar
- Eggs
- Cinnamon
- Nutmeg
- Cloves
- Ginger
The measurements for each ingredient can be found in the recipe card down below.

How to Make Homemade Pumpkin Pie

Pumpkin pie is one of the easiest pies you can make. It is literally, mix everything together and pour it into the crust. That’s it! Here are the basic steps:
- Preheat the oven.
- Mix the pumpkin, heavy cream and half and half together in a large bowl.
- Add the salt, sugars, eggs, and spices and mix everything together until smooth.
Pour all of the mixture into an unbaked pie shell.

Bake at a high heat for 15 minutes and then at a lower heat for 45-55 minutes.

Check the pie with about 20 minutes left and make sure the crust isn’t getting too brown. You can cover the crust with foil to keep it from getting too dark.

PRO TIP: You will know the pie is cooked through when it is puffed up a little in the middle and barely moves in the center.

Remove the pie from the oven and put it on a cooling rack. Let it sit for 2 hours to allow it to set up.

Top it with some fresh whipped cream or powdered sugar on top.
Can Pumpkin Pie Be Frozen?

Yes! Pumpkin pie holds up great in the freezer. It should be completely cooled, and then wrapped tightly with plastic wrap and then placed in a sealed bag.

Place pumpkin pie in the freezer for up to 1 month.

To serve, remove from the freezer and let sit in the refrigerator of 10-12 hours before you serve it.

Can Pumpkin Pie Be Kept at Room Temperature?

Pumpkin pie should be kept in the refrigerator.

Wrap loosely with plastic wrap or aluminum foil.

Refrigerate for 3-4 days.

Can Pumpkin Pie Be Made Ahead?

Pumpkin pie is a great make-ahead pie, which makes it perfect for Thanksgiving. It is one less thing we have to make on Thanksgiving day. Make and bake as directed in the instructions and let it cool completely. Wrap it securely in plastic wrap in the fridge for up to 2 days before your meal. Top with whipped cream just before serving.

Is Pumpkin Pie Filling Gluten Free?

Pumpkin pie filling contains no wheat or other sources of gluten.

Pumpkin pie filling is gluten free.

Should I Use Fresh or Canned Pumpkin?

Nine times out of ten, when asked this question about any ingredient, I would say fresh. For pumpkin pie, I say absolutely canned pumpkin is the way you want to go. It sets up better, has a better texture, and tastes better.

How to Avoid Cracked Pumpkin Pie

The biggest culprit of cracked pumpkin pie is over-baking. Doing that quick high heat bake and then baking at a lower temperature for the rest of the time will help you have a smooth pumpkin pie. Look for that puffed up middle and little movement in the middle. Then pull it from the oven. Letting it sit for at least 2 hours will also allow it to finish setting up.

How to Top Pumpkin Pie

Have you seen the meme of the pumpkin pie covered on all sides with like 4 inches of whipped cream? It makes me laugh every time. Whipped cream is delicious on top of pumpkin pie. I recommend making stabilized whipped cream so you can make those pretty piped dollops on top.

I’m also sort of obsessed with the pie stamps shown in these photos. Don’t they look so cute?! And I normally don’t do cute. They are super easy too. Roll out your extra half of pie crust and stamp the leaves. Bake for 15-20 minutes at 375 degrees F.

It’s just not Thanksgiving without pumpkin pie! Gather your family, friends, or anyone who needs a place to feel loved around your table and serve up a perfect pumpkin pie!

More PIE RECIPES You’ll Love:
Servings: 8

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400 degrees

Prepare your pie crust, set in the fridge as per the recipe and then form the crust in the pie plate, pricking the bottom of the crust and set back in the fridge for 30 minutes.

Add pie weights to the crust and drape foil over to prevent browning, bake for 15 minutes. Remove the foil and bake another 6-8 minutes.

Meanwhile, In a large pot, mix the pumpkin, salt sugars and spices. Turn the heat to medium and bring to a simmer, cooking for 5 minutes, stirring constantly. Remove the pie from the oven.

Add the heavy cream and half and half, stirring for another minute over medium to medium high heat until sputtering and popping as a simmer.

In a bowl, beat the eggs until smooth. Add a tablespoon of the pumpkin to the eggs while stirring then slowly pour the eggs into the pumpkin and stir again. Pour the entire mixture into a baked pie shell.

Bake at 400 for 25 minutes then immediately turn the heat down to 350 degrees and continue baking for 10 minutes or until the pie is puffed up and barely moves in the center. The edges will probably be a little cracked. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown.

Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up.

Serve with fresh whipped cream or powdered sugar.

This pie crust recipe makes enough for two pie crusts, so you’ll only use half the dough to make this pumpkin pie. Wrap the other half in plastic wrap and place in a ziploc bag and store in the freezer.
Keep pie in the refrigerator

Serving: 1gCalories: 333kcalCarbohydrates: 37gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 272mgPotassium: 234mgFiber: 3gSugar: 23gVitamin A: 10085IUVitamin C: 3mgCalcium: 79mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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November 6, 2023